1 (16 to 20 oz.) pkg. frozen California Blend vegetables
3 stalks celery, sliced
1 (4 oz.) can mushrooms, drained
3 to 4 green onions, sliced
2 to 3 tomatoes, cut in wedges
1 pkg. HIDDEN VALLEY® Ranch dressing
2/3 c. vegetable oil
1/4 c. vinegar

Bring frozen vegetables to a boil in a small amount of water. Cook 2 to 3 minutes. Drain. Add remaining vegetables; toss lightly. Combine dry salad dressing, oil, and vinegar. Mix well. Set aside to blend flavors, about 20 minutes. Pour over vegetables. Chill 24 hours, mixing occasionally. Salt and pepper to taste.